Calabrian Chili Pappardelle (Print Version)

# Ingredients:

01 - 12 ounces pappardelle pasta
02 - 2 tablespoons olive oil
03 - 1 pound Italian sausage, casings removed
04 - 1 bulb fennel, thinly sliced
05 - 3 cloves garlic, minced
06 - 1 teaspoon Calabrian chili paste
07 - 1 cup heavy cream
08 - 1/2 cup chicken broth
09 - Salt and pepper, to taste
10 - 1/4 cup Parmesan cheese, freshly grated
11 - Fresh basil leaves, for garnish

# Instructions:

01 - Fill a large pot with water, add a generous pinch of salt (the water should taste like the sea), and bring to a rolling boil. Add the pappardelle pasta to the boiling water and cook according to the package instructions until al dente - typically 8-10 minutes for fresh pappardelle or 10-12 minutes for dried. You want the pasta to still have a slight bite to it since it will continue cooking briefly in the sauce later. Just before draining, reserve about 1/2 cup of the starchy pasta water in case you need it to adjust the consistency of your sauce.
02 - While the pasta is cooking, heat the olive oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the Italian sausage, breaking it into smaller pieces with a wooden spoon as it cooks. Allow the sausage to brown properly - this takes about 5-7 minutes. Don't rush this step, as the caramelization adds incredible depth of flavor to the final dish. The sausage should be well-browned and cooked through with no pink remaining.
03 - Add the thinly sliced fennel to the skillet with the browned sausage. Cook, stirring occasionally, until the fennel begins to soften and develop some color around the edges, about 3-4 minutes. The fennel will release its sweet, anise-like aroma as it cooks, creating a beautiful contrast to the spicy elements we'll add next. The slight caramelization of the fennel brings out its natural sweetness, which balances the heat in this dish.
04 - Add the minced garlic and Calabrian chili paste to the skillet. Stir constantly for 1-2 minutes until the garlic becomes fragrant but not browned (which would make it bitter). The Calabrian chili paste will begin to release its oils, infusing the entire dish with its unique, fruity heat. If you prefer a spicier dish, you can add another 1/2 teaspoon of chili paste at this stage.
05 - Pour the heavy cream and chicken broth into the skillet, stirring to combine all the ingredients. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let the sauce bubble gently for about 5 minutes, stirring occasionally, until it begins to thicken slightly. The cream will take on a beautiful orange-pink hue from the chili paste, and the flavors of the sausage, fennel, and spice will infuse throughout the sauce.
06 - Add the drained pappardelle pasta directly to the sauce in the skillet. Using tongs, gently toss the pasta in the sauce until every strand is completely coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. The wide, flat shape of pappardelle is perfect for capturing the creamy sauce and bits of sausage. Season to taste with salt and freshly ground black pepper, keeping in mind that the Parmesan cheese will add additional saltiness.
07 - Remove the skillet from the heat and immediately sprinkle in the freshly grated Parmesan cheese. Stir gently until the cheese melts into the sauce, creating an even creamier texture. Transfer the pasta to warmed serving bowls or a large serving platter. Tear fresh basil leaves over the top just before serving - the heat will release their aromatic oils. For an extra touch, add a light drizzle of high-quality olive oil and a final grating of Parmesan cheese. Serve immediately while hot.

# Notes:

01 - This pasta combines the fiery, fruity heat of Calabrian chilis with the sweet anise notes of fennel and rich Italian sausage for a complex flavor profile.
02 - Calabrian chili paste can be found in specialty Italian markets or online - if unavailable, substitute with half the amount of crushed red pepper flakes mixed with a touch of tomato paste.
03 - For a lighter version, you can substitute half the heavy cream with the starchy pasta cooking water, which will still create a silky sauce.

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